Tiramisu recipe with fruits

Name: Tiramisu recipe with fruits - Severina O.
Ingredients: 1 large package of ladyfingers 250 g mascarpone 250 ml whipped cream 5 eggs 1 cup of sugar 3 packets of vanilla sugar peaches in syrup pineapple in syrup or any other fruits you l; can be fresh fruits 250 ml coffee 3 tablespoons cocoa

Dessert - Tiramisu recipe with fruits by Severina O. - Recipia

Fruit tiramisu is the dessert we make most often when we're craving something creamy, but not necessarily the classic version with coffee and cocoa. Typically, the ladyfingers are soaked in the syrup from the fruit compote, especially when I prepare it for the kids. This time, I used coffee for part of the dessert, and I loved the aroma so much that I started drinking coffee in the mornings as well. The fruit from the compote adds freshness, while the mascarpone and whipped cream mixture remains light and perfect for a cold dessert. Quick Info Total Time: preparation time not specified; the dessert should be chilled for at least 2 hours Preparation Time: not specified in the original recipe Cooking Time: the egg yolk mixture is prepared in a double boiler until the sugar is no longer felt Servings: the number depends on the size of the dish and how the portions are cut Difficulty: easy Recipe Type: cold dessert, no baking Ingredients 1 large package of ladyfingers 250 g mascarpone 250 ml whipped cream 5 eggs 1 cup of sugar 3 packets of vanilla sugar Peaches from compote Pineapple from compote or other fruits, including fresh fruits 250 ml coffee 3 tablespoons of cocoa powder Preparation Method 1. Separate the egg yolks from the egg whites. Place the yolks in a bowl with the sugar and vanilla sugar. Beat them until the mixture becomes lighter in color and the sugar starts to dissolve. 2. Place the egg yolk mixture in a double boiler and heat it, stirring until the sugar is no longer felt. It's important not to leave it unattended, as it needs to be homogenized throughout. 3. In another bowl, beat the egg whites with a pinch of salt. The recipe uses the beaten egg whites separately as part of the cream preparation. Set them aside until you finish mixing the mascarpone and whipped cream. 4. Separately, prepare the mascarpone. Once the egg yolk mixture has cooled slightly, incorporate it into the mascarpone with a wooden spoon. Mix until you achieve a smooth consistency. 5. Whip the cream, then fold it into the egg yolk and mascarpone mixture. Do this gradually until the cream is uniform. 6. Remove the peaches and pineapple from the compote and cut them into small cubes. Place them in a strainer and let them drain. If the fruit remains too wet, it will overly soften the layer of ladyfingers, so it's best to drain them well before assembling. 7. Prepare the coffee and let it cool. Line the bottom of the dish where you'll make the dessert with a first layer of ladyfingers briefly dipped in coffee. They don't need to be soaked for long, as they can become too soggy before being placed in the dish. 8. Pour half of the cream over the layer of ladyfingers and spread it as evenly as possible. 9. Place the diced fruit over the cream in an even layer. 10. Add a second layer of coffee-soaked ladyfingers and cover with the remaining cream. 11. Dust the top with cocoa powder. Place the dish in the refrigerator for at least 2 hours, allowing the ladyfingers to soften and the cream to set. 12. Serve the fruit tiramisu cold, directly from the fridge. Why I Make This Recipe Often It's a simple dessert to prepare and can be adapted based on the fruits we have on hand. Peaches and pineapple from the compote pair well with the mascarpone cream, and the leftover syrup from the compote can be used to soak the ladyfingers when we don't want to use coffee. In this version, the coffee subtly changes the dessert's flavor and gives it a taste closer to classic tiramisu. For kids or for those who prefer a fruitier dessert, the ladyfingers can be dipped in the compote syrup. Tips The coffee should be cooled before soaking the ladyfingers. If it's hot, the ladyfingers can become soggy too quickly and break more easily when placed in the dish. Quickly dip the ladyfingers in coffee or compote syrup. They will absorb moisture from the cream and fruit while the dessert chills. The fruit from the compote should be drained before use. This step helps maintain a better texture for the dessert. The egg yolk cream is heated in a double boiler only until the sugar is no longer felt. Continuous mixing helps achieve a uniform consistency. Cocoa powder is added at the end, after the last layer of cream has been spread. Substitutions Coffee can be replaced with compote syrup. This is the version used when the dessert is prepared for kids or when a clearer fruit flavor is desired. Mascarpone does not have a mentioned substitute in the original recipe. To preserve the flavor and texture of this recipe, it's preferable to use it in the specified amount. Peaches and pineapple from the compote can be replaced with other fruits suitable for a cold dessert. The source also mentions using fresh fruits. Variations A full version with coffee can be made for a more pronounced flavor. If the dessert is prepared for multiple people with different preferences, it can be divided as follows: one part of ladyfingers soaked in coffee and another part soaked in compote syrup. For a fruitier version, the combination of peaches and pineapple can be swapped with other available fruits. The fruits should still be cut into small cubes and, if they are from compote, well-drained. The dessert can be prepared in a larger dish, as a cake for the family, or in individual portions. The source does not specify a particular shape, so any available dish can be used, as long as it accommodates the layer of ladyfingers, cream, and fruit. Serving Ideas Fruit tiramisu is served cold, after at least 2 hours in the fridge. It can be portioned directly from the dish and dusted with cocoa before serving if you want the top layer to remain fresher. It can be served plain, without additional toppings. The fruits inside are sufficient to give it a fresh taste, while the cocoa complements the cream and soaked ladyfingers. Frequently Asked Questions Can I use compote syrup instead of coffee? Yes. The ladyfingers can be soaked in the syrup from the compote, as is usually done in this recipe. It is a suitable choice, especially when the dessert is prepared for children or when you want the fruit flavor to be more prominent. How long should tiramisu be kept in the fridge? Tiramisu should be chilled for at least 2 hours. This time allows the ladyfingers to soften and the cream to achieve a more stable consistency. In the original recipe, this is the minimum time mentioned. What fruits can I use? The recipe uses peaches and pineapple, but it also mentions the possibility of using other fruits, including fresh ones. It's important that the fruit from the compote is well-drained and cut into small cubes. Can I prepare the dessert without coffee? Yes. Coffee is not mandatory. Compote syrup can be used to soak the ladyfingers, and the dessert will have a fruitier taste, less reminiscent of classic tiramisu. Why do the fruits need to be drained before assembly? The fruit from the compote contains a lot of liquid. If placed directly in the dessert, they can make the cream and ladyfingers too wet. Letting them sit in a strainer helps maintain a more balanced texture. Nutritional Values The values are estimated and may vary depending on the size of the package of ladyfingers, the amount of fruit used, the type of whipped cream, and the portion sizes. Since the source does not specify the weight of the fruits and the final number of servings, the calculation cannot be exact. For an average serving, the estimate is approximately 350–450 kcal, 7–9 g of protein, 18–25 g of fat, and 40–55 g of carbohydrates. The majority of the carbohydrates come from ladyfingers, sugar, and fruit, while the fats primarily come from mascarpone, whipped cream, and egg yolks. The coffee used for soaking does not add many calories if it is plain and unsweetened. If compote syrup is used, the intake may vary depending on the amount of sugar in the compote. Storage and Reheating Fruit tiramisu is stored in the refrigerator, in a covered dish, and served cold. The recipe is not reheated. Because it contains fruit, whipped cream, mascarpone, and soaked ladyfingers, it is best consumed while the texture is pleasant and the cream remains well set. At least 2 hours of chilling are necessary before serving, and the dessert should continue to be kept cold.

Tiramisu recipe with fruits

Tags

Categories